Leek Box
1.
Ingredients for the main dough: 300g plain flour + 180g boiling water + 2g edible salt + 10g edible oil
2.
Main dough: 300g of flour, put 2g of salt and 10g of oil, stir with 180g of boiling water to form a flocculent without dry powder, and form a dough with your hands. Cover with a lid and wake up for 30 minutes
3.
When the dough wakes up, let’s make the filling: first process the leeks, wash the leeks and cut them into small cubes, sprinkle two teaspoons of salt in the basin and shake (shaking can make the leeks all covered with salt, too lazy to get started) Marinate for about 10 minutes
4.
The marinated leeks squeeze out the excess water by hand
5.
Filling: squeezed leeks + old tofu diced + fungus diced + carrot chopped + vermicelli chopped + cooked oil + sesame oil (the filling can be changed according to your own preferences)
6.
Pour all the ingredients together
7.
Pour the ingredients together and add a spoonful of oyster sauce, a small amount of five-spice powder, salt, cooked oil, and sesame oil to taste
8.
Stir the ingredients and seasonings evenly and set aside for later use
9.
Take out the awake noodles and knead them smoothly, knead them into long strips, and cut them into small doses.
10.
Take a small dose and squeeze it with the palm of your hand
11.
Roll out
12.
Put the filling
13.
Fold in half and press the edges with your fingers
14.
Finish the lace (If you are too lazy to finish the lace, you can directly put it on the frying pan)
15.
Brush the oil in the frying pan and put the leeks in the box embryo, fry on low heat until golden on both sides, and take it out of the pan
16.
Finished product.
